• PALM LEAVES, XXIX¶12.

• Parfait, Angel, XXVI¶93; Cafe, XXVI¶94; Maple, XXVI¶108.

• Parisian French Dressing, XXI¶9; Sweets, XXXIII¶15.

• Parker House Rolls, IV¶56.

• Parmesan, Consomme, VIII; Pate a Choux, X¶19.

• Parsley, to Chop, XL.

• Parsnip Fritters, XIX¶95.

• Parsnips, XIX¶95; with Drawn Butter Sauce, XIX¶94.

• Partridge, XVII¶1.

• Paste, Chopped, XXVII¶18; Entire Wheat, XXVII¶21; Plain, XXVII¶17; Puff, XXVII¶10; Quality, XXVII¶22; Quick, XXVII¶19; Quick Puff, XXVII¶16; with Lard, XXVII¶20.

• Pastry, XXVII; Bag, to Make, XL; Desserts, XXIX.

• Pate a Choux, X¶18; a Choux Parmesan, X.

• Pates, Consomme aux, VIII¶74.

• Patties, XXII¶130; Dresden, XXII¶137; Russian, XXII¶138.

• Patty Shells, XXVII¶14.

• Pea Soup, IX¶9; Soup, Split, IX¶10; Timbales, XIX¶99.

• Peas, XXXV¶40; Boiled, XIX¶97; Creamed, XIX¶98.

• Peach Canapes, XXXV¶40; Crusts, XXIX¶18; Custard, XXV¶10; Pie, XXVIII¶28; Tapioca, XXIII¶8.

• Peaches, Baked, XXXVI¶23; Brandied, XXXVIII¶18; Canned, XXXVIII¶5; Pickled, Sweet, XXXVIII¶52.

• Peanut Cookies, XXX¶28; Nougat, XXXIII¶30.

• Peanuts, Salted, XXXIII¶13.

• Pear Chips, XXXVIII¶16; Salad, XXI¶94.

• Pears, Baked, XXXVI¶24; Canned, XXXVIII¶6; Pickled, Sweet, XXXVIII¶53.

• Pecans, Salted, XXXIII¶14.

• Pectic Acid, I¶37.

• Pectin, I¶37.

• Pectose, I¶37.

• Pectosic Acid, I¶37.

• Pepper, Black, I¶72; Cayenne Capsicum, I; White, X¶20; Pepper and Grape Fruit Salad, XXI¶96.

• Peppercorns, I¶71.

• Peppermints, XXXIII¶41.

• Peppers, Red, Canned, XXXVIII¶20; Stuffed, I, XIX¶100; Stuffed, II, XIX¶102; Sweetbreads in, XXII¶60.

• Persillade Potatoes, XX¶24.

• Petit Four, XXXI¶19; Pepper Pot, VIII¶67.

• Philadelphia Ice Cream, XXVI¶8.

• Piano Keys, to Clean, XL.

• Pickled Onions, XXXVIII¶64.

• Pickles, Chopped, XXXVIII¶61; Cucumber, Ripe, XXXVIII¶59; Cucumber, Unripe, XXXVIII¶60; Spanish, XXXVIII¶62; Tomato, Ripe, XXXVIII¶58.

• Pickling, XXXVIII¶50.

• Pies, XXVIII; Apple, I, XXVIII¶6; Apple, II, XXVIII¶8; Beefsteak, XII¶102; Blackberry, XXVIII¶9; Blueberry, XXVIII¶10; Chicken, XVII¶46; Chocolate, XXXI¶42; Cocoanut, XXXI¶40; Cottage, XII¶101; Cranberry, XXVIII¶11; Cream, XXVIII¶13; Cream, I, XXXI¶38; Cream, II, XXXI¶39; Currant, XXVIII¶12; Custard, XXVIII¶14; Pies, Date, XXVIII; Lemon, I, XXVIII¶16; Lemon, II, XXVIII¶17; Lemon, III, XXVIII¶18; Lemon, IV, XXVIII¶19; Lemon, V, XXVIII¶20; Mince, XXVIII¶22; Mince Meat, I, XXVIII; Mince Meat, II, XXVIII; Mince Meat, English, XXVIII¶24; Mince Meat (without Alcoholic Liquor), XXVIII¶25; Mock Cherry, XXVIII¶27; Mock Mince, XXVIII¶26; Peach, XXVIII¶28; Prune, XXVIII¶29; Pumpkin, XXVIII¶33; Rhubarb, XXVIII¶30; Squash, I, XXVIII¶31; Squash, II, XXVIII¶32; Washington, XXXI¶41.

• Pigeons, XVII¶6; Potted, XVII¶77; Stuffing for, XXII¶151.

• Pigs' Feet, Broiled, XVI¶18; Feet, Fried, XVI¶19.

• Pilaf, Turkish, I, VI¶17; Turkish, II, VI¶18; Turkish, III, VI¶19; Russian, VI¶20.

• Pimento (Allspice), I; Timbales, XXII¶66.

• Pineapple Bavarian Cream, XXV¶81; Cream, XXVI¶43; Frappe, XXVI¶31; Ice Cream, XXVI¶64; Lemonade, III¶52; Mousse, XXVI¶106; Pudding, XXV¶6; Sorbet, XXVI¶32.

• Pineapples, Canned, XXXVIII¶7.

• Pin Wheel Biscuit, V¶10.

• Piquante Sauce, XVIII.

• Pistachio Bisque, XXVI¶76; Fruit Ice Cream, XXVI¶99; Ice Cream, XXVI¶75; Paste, XXXII¶14.

• Plain Frosting, XXXII¶19; Paste, XXVII¶17.

• Planked Beefsteak, XII¶38; Chicken, XVII¶43; Eggs, VII¶37; Haddock, XI¶81; Shad or White Fish, XI; Shad, with Creamed Roe, XI¶80.

• Plombiere Glace, XXVI¶116.

• Plover, XVII¶1; Broiled or Roasted, XVII¶76.

• Poached Eggs a la Reine, VII¶15; a la Tripe, VII¶20; Poached Eggs with Clam Soup, VIII; with Sauce Bearnaise, VII¶26.

• Polish for Hard Wood Floors, XL¶46.

• Polish Tartlets, XXIX¶15.

• Pomegranate Ice, XXVI¶19.

• Pomona Frappe, XXVI¶39.

• Pompano Broiled with Fricassee of Clams, XI.

• Poor Man's Pudding, XXIII¶2.

• Pop-overs, V¶33; Graham, V¶34.

• Popped Corn, Sugared, XXXIII¶16.

• Pork, XVI¶5; Chops, XVI¶5; Chops, with Fried Apples, XVI¶6; Roast, XVI¶7; Salt, Fried with Codfish, XVI; Tenderloins with Sweet Potatoes, XVI¶8.

• Porter Apples, Canned, XXXVIII¶4.

• Portiere Poles, to Slip Easily, XL.

• Port Wine Sauce, XVIII.

• Potage a la Reine, VIII¶48.

• Potato and Celery Salad, XXI¶43; Apples, XX¶41; Balls, XX¶35; Balls, Fried, XX¶35; Balls, Sweet, XX¶51; Border, XX¶13; Cakes, XX¶53; Croquettes, XX¶39; Croquettes, French, XX¶40; Curls, XX¶38; Fritters, XX¶37; Marbles, XX¶34; Mayonnaise, XXI¶24; Nests, XX¶30; Omelet, XX¶12; Salad I, XXI¶40; Salad II, XXI¶41; Salad, Hot, XXI¶42; Soup, IX¶12; Soup, Swiss, IX¶14; Stuffing, XVII¶65.

• Potatoes a l'Antlers, XX¶57; a la Hollandaise, XX¶15; Anna, XX¶23; au Gratin, XX¶55; Baked, XX¶17; Baked in Half Shell, XX¶17; Boiled, XX¶9; Brabant, XX¶22; Chambery, XX¶16; Chartreuse, XX¶60; Composition of, XX; Creamed, XX¶54; Curried, XX¶64; Delmonico, XX¶56; Duchess, XX¶18; Potatoes, en Surprise, XX¶42; Franconia, XX¶21; French Fried, XX¶31; Hashed Brown, XX¶58; Hongroise, XX¶26; Lattice, XX¶29; Lyonnaise, I, XX¶61; Lyonnaise, II, XX¶62; Maitre d'Hotel, XX¶19; Mashed, XX¶11; Oak Hill, XX¶63; O'Brion, XX¶33; Persillade, XX¶24; Riced, XX¶10; Sauted, XX¶59; Scalloped, XXIII¶10; Shadow, Saratoga Chips, XX; Shredded, XX¶28; Somerset Style, XX¶36; Sweet, XX¶49; Sweet, au Gratin, XX¶49; Sweet, Baked, XXXVI¶15; Sweet, Balls, XX; Sweet, Boiled, XX¶45; Sweet, Croquettes, XX; Sweet, en Brochette, XX; Sweet, Georgian Style, XX¶47; Sweet, Glazed, XX¶48; Sweet, Mashed, XX¶46; Sweet, Southern Style, XX¶44; Sweet, Warmed over, XX; Sweet, with Pork Tenderloins, XVI; White, X¶20.

• Poulette Sauce, XIX¶45.

• Poultry and Game, XVII; Giblets, to clean, XVII; to Cut up, XVII¶14; to Dress and Clean, XVII¶12; to Select, XVII¶11; to Stuff, XVII¶16; to Truss, XVII¶67; Ways of Warming over, XVII¶89.

• Pound Cake, XXXI¶91.

• Praline Ice Cream, XXVI¶71.

• Pralines, XXXIII¶39.

• Preserved Melon Rind, XXXVIII¶21.

• Preserving, Ways of, II; by Antiseptics, II¶87; Canning, II¶78; Drying, II¶81; Evaporation, II¶81; Exclusion of Air, II¶80; Freezing, II¶76; Pickling, II¶85; Refrigeration, II¶77; Salting, II¶81; Smoking, II¶84; Sugar, XIX¶29.

• Pressed Beef Flank, XII¶67.

• Prune Almond Cake, XXXI¶72; Almond Filling, XXXII¶15; Norwegian Pudding, XXV; Pie, XXVIII¶29; Whip, XXV¶14.

• Prunes, Jellied, XXV¶47; Stewed, XXXVI¶28.

• Pudding a l'Adrea, XXV; a la Macedoine, XXV¶54; Amber, XXV¶52; Apple, Bread and Butter, XXIII¶14; Apple, Steamed, XXIII¶34; Apple Tapioca, XXIII¶6; Apricot Souffle, XXIII¶26; Bangor, XXIII¶17; Blueberry, Steamed, XXIII¶35; Bread, XXIII¶11; Bread and Butter, XXIII¶13; Cabinet, XXV¶60; Cerealine, XXIII¶4; Chestnut Souffle, XXIII¶32; Chocolate, XXIII¶23; Chocolate Bread, XXIII¶15; Chocolate Rice Meringue, XXIII¶33; Chocolate Souffle, XXIII¶28; Chocolate, Steamed, XXIII¶40; Cold Cabinet, XXV¶60; Columbian, XXV¶58; Corn, XXIII¶9; Cottage, XXIII¶20; Cracker Custard, XXIII¶12; Cranberry, Steamed, XXIII¶36; Custard Souffle, XXIII¶25; English Plum, I, XXIII¶53; English Plum, II, XXIII¶54; Fig, I, XXIII¶51; French Easter, XXV¶87; French Fruit, XXIII¶50; Frozen, I, XXVI¶83; Fruit Souffle, XXIII¶30; Ginger, XXIII¶37; Glace, XXVI¶82; Graham, XXIII¶44; Harvard, XXIII¶38; Hunter's, XXIII; Indian, XXIII¶3; Lemon Souffle, XXIII¶27; Lemon Steamed, XXIII; Marshmallow a la Stanley, XXV; Marshmallows, Toasted, XXV¶53; Mocha Souffle, XXIII¶29; Mock Indian, XXIII¶16; Moulded Snow, XXV¶4; Nesselrode, XXVI¶98; Newton Tapioca, XXIII¶5; Norwegian Prune, XXV¶22; Orange Puffs, XXIII¶22; Peach Tapioca, XXIII¶8; Pears Sauted, Chocolate Sauce, XXV; Pudding, Pineapple, XXV¶6; Poor Man's, XXIII¶2; Rebecca, XXV¶3; Rice, XXIII¶1; Royal Diplomatic, XXV¶82; Scalloped Apples, XXIII¶10; Snow, I, XXV¶50; Snowballs, XXIII¶43; Spanish Souffle, XXIII¶31; St. James, XXIII¶45; Strawberry Cottage, XXIII¶21; Suet, XXIII¶46; Swiss, XXIII¶42; Tapioca Custard, XXIII¶7; Thanksgiving, I, XXIII¶47; Thanksgiving, II, XXIII¶48; Tipsy, XXV¶9; Pudding Sauces, XXIV.

• Puddings, Hot, XXIII.

• Puff Paste, XXVII¶10; Paste, to Bake, XXVII.

• Puffs, Breakfast, V¶35; Orange, XXIII¶22; Raspberry, XXIX¶13.

• Pulled Bread, X¶8.

• Pumpkin Pie, XXVIII¶33.

• Pumpkins, XXVIII¶33.

• Punch, XXVI¶45; Cardinal, XXVI¶44; Champagne, III¶61; Cider, III¶66; Claret, III¶55; Club, III¶62; Fruit, I, III¶56; Fruit, II, III¶57; Fruit, III, III¶58; Fruit, IV, III¶59; German, XXVI¶48; Ginger, III¶60; Hollandaise, XXVI¶45; Lenox, XXVI¶47; Roman, XXVI¶50; Victoria, XXVI¶46.

• Purees, XIX¶108.